Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it doesn't have to be! You can learn how to cook gourmet tasting food, to rival the restaurants, right in your own home! Cooking can be an incredible experience, for me, it is my happy place, it relaxes me, let's me gather my thoughts, and then when the dish comes together oh so perfectly and ...
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What size pans were you using?. The mini ones or the full sized cupcake ones? The full sized cupcake ones will definitely take a lot longer. Also, you don't have to use all the cheesecake filling. Use as little or as much as you want.

Well thank you so much!! I really appreciate it! Glad you found me too! :)

Nope the red velvet brownie part is made separately from the cheesecake filling part, then afterwards the cheesecake is piped onto or into the red velvet brownie batter, then you bake them. :) I hope this helps. :)

Probably because most of the recipes at least for breads, rolls, etc. tend to have about the same amount of servings. But in this case the vanilla is just used for the glaze, which is a common glaze. You can add more or less extract in any recipe that calls for it. You can even leave it out if you really have to. It is just a flavor enhancer. :)

lol yeah there are several variations of this cake out there! hard to find a completely original recipe these days. lol. :) Just means it is a good one!

mmm believe it or not I don't use cayenne powder haha never liked spicy food, although I am sure it wouldn't make the cake spicy. The mint extract is a great idea if you want a hint of mint flavoring.

Some cakes when you bake them definitely puff up a lot so yes you will to level it off with a knife. And you can certainly do them upside down, as well, whatever you like, it's going to be covered with frosting, either way, so no one will know, or you might want to use fondant. :) Great suggestion!

Yup heard this before, good idea, I don't drink coffee, so never have any in the house. haha, but for those that do, good idea! I have also heard of adding expresso powder to the batter and to the frosting. Again, haven't tried it, but hear it is pretty good.

Most commonly is because your oven to is too hot! :) Remember everyone's oven is a little different. I would drop your oven 20 degrees F. and let them bake slower and a little longer. See if that helps. :)

No unfortunately I don't think that will work. But you can always try it. :) If it doesn't set up all the way it will still taste good. :) Using cream is pretty much what I do for my chocolate tarts! :) check out my chocolate tart instructable and you will see what I mean, about chocolate and cream.

LOL, I actually eat pretty healthy for breakfast and lunch and so so for dinner, so I have calorie room for treats! lol :) And I play basketball twice a week and go to the gym at least once, and country dance, so I am keeping active. haha, just means I can eat more treats! lol and bacon, can't forget the bacon. haha

Oh wow! So sorry about the car wreck. But I am so glad you were able to make the fudge and have it for Christmas! :) Thanks for sharing! What part of Utah? I lived in Provo for 3.5 years during college. I don't miss the winter, the reason why I live in Phoenix. haha

I usually just use canola oil. But you can use vegetable oil too, or peanut oil. Peanut oil is more expensive. Also you can save the oil afterwards and reuse it several times, especially if you are only making 8 to 10 corndogs at a time with the oil. If cost isn't an issue, you can use coconut oil too which is a healthier alternative. :)